MOTHER’S DAY MENU

first choice of

crudite goats milk, sorrel

focaccia olive oil dip, spring garlic

white asparagus comte, almonds, vin jaune

second choice of

tuna crudo ponzu, trout roe, chives

smoked mussels aioli, herbs on toast

fennel salad blue cheese, white anchovy, pistachio

third choice of

lion’s mane chimichurri, carrots

black bass peas, morels

dry aged strip charred greens, peppercorns

fourth choice of

chamomile pavlova rhubarb, pistachio cremeux

chocolate ice cream chocolate crumb